This Classic Vanilla Cake pairs fluffy vanilla cake layers with a silky vanilla buttercream. The perfect cake for birthdays, weddings, or any occasion! | livforcake.com
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4.65 from 145 votes

Vanilla Cake with Vanilla Buttercream

This Classic Vanilla Cake pairs fluffy vanilla cake layers with a silky vanilla buttercream. The perfect cake for birthdays, weddings, or any occasion!
Course Dessert
Cuisine Cake
Keyword Vanilla cake
Prep Time 2 hours
Cook Time 35 minutes
Total Time 2 hours 35 minutes
Servings 12
Calories 694kcal
Author Olivia

Ingredients

Vanilla Cake:

Vanilla Buttercream:

Assembly:

Instructions

Vanilla Cake:

  • Preheat oven to 350F. Grease and flour two 8" cake rounds and line with parchment.
  • In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
  • Using a stand mixer fitted with a paddle attachment, cream butter and sugar on med-high until pale and fluffy (approx 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla. 
  • Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
  • Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
  • Place cakes on wire rack to cool for 10mins then turn out onto wire rack. 

Vanilla Buttercream:

  • Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.*
  • Place bowl over a pot with 1-2" of simmering water and whisk constantly until the mixture is hot and no longer grainy to the touch or reads 160F on a candy thermometer (approx. 3mins)
  • Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).
  • Switch to paddle attachment. Slowly add cubed butter and mix until smooth.**
  • Add vanilla and whip until smooth.

Assembly:

  • Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of buttercream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
  • Frost the top and sides of the cake and smooth with a bench scraper.
  • If desired, use a decorating comb to give texture to the sides.***
  • Mix confetti and nonpareils in a small bowl. Press sprinkles gently along the bottom of the cake and sprinkle along the top. For the speckled sides, I grabbed a pinch of sprinkles and tossed them randomly at the sides.
  • Pipe rosettes using a 1M tip with remainder of frosting.

Notes

Be sure to check my Swiss Meringue Buttercream post for tips and troubleshooting.
* Ensure there is NO trace of egg yolks in your whites and that your mixer bowl and whisk is completely grease free or your meringue won't stiffen.
** The buttercream may look like it's curdled at some point. Keep mixing until it is completely smooth.
*** I used the left side of the one on the left pictured here.

Nutrition

Calories: 694kcal | Carbohydrates: 69g | Protein: 6g | Fat: 44g | Saturated Fat: 27g | Cholesterol: 160mg | Sodium: 219mg | Potassium: 192mg | Sugar: 51g | Vitamin A: 1400IU | Calcium: 83mg | Iron: 1.4mg